Spinach and Wild Rice Salad

Prep Time 15 min


  • 3 cups spinach
  • 2 cups edamame de shelled
  • 2 cups wild rice cooked
  • 1 cup carrot julienned (about 2-3 carrots total)
  • 1 cup halved baby tomatoes
  • 1/2 cup mushroom finely chopped (about 13 button mushrooms)
  • 1/2 T garlic powder
  • 1/4 cup purple onion sliced very thin
  • 1/4 cup balsamic vinegar


  1. Like I said above, you can cut the carrots, onion and mushroom ahead of time.
  2. Steam the edamame for a minute or two.
  3. Then throw all the ingredients in a large bowl and toss with the balsamic.


Recipe Notes

If you wish, you can add an optional 1-2 T of olive oil. We did not and it still tasted great. This make a very large amount so you should be able to get a few meals out of it. Enjoy!

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